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Meryl Streep's Heart Cookies
1 1/2 cups (3 sticks) butter, softened
3/4 cup honey
1 teaspoon vanilla extract
2/3 cup almonds, finely ground
1 3/4 cups whole wheat flour
1 3/4 cups all-purpose flour
Jam or preserves for filling (optional)
In large bowl, with mixer on medium speed, cream butter, honey and vanilla extract. Add almonds and flours, and mix until well blended.
Divide dough into 4 pieces; wrap each in plastic wrap and refrigerate at least 2 hours.
Preheat oven to 325 degrees F. On lightly floured waxed paper, roll 1 piece dough 1/8 inch thick. With 3-inch heart-shaped cookie cutter, cut dough into hearts; transfer to cookie sheet.
Wrap and refrigerate trimmings.
If filling cookies with jam, make a shallow thumbprint in center of each cookie, then spoon a dab of jam into each thumbprint.
Bake cookies for 12 to 14 minutes or until browned at edges.
Let cookies remain on cookie sheet 2 minutes, then transfer to wire rack to cool completely.
Repeat with remaining dough and trimmings.
Makes 5 dozen cookies.